Latuff’s Pizzeria in Plymouth Revives Pannekoeken Huis Brand

Latuff’s Pizzeria has been a cornerstone of the Plymouth community for more than five decades.

Known for its bustling evening crowds and loyal following, the 52-year-old restaurant is now venturing into uncharted territory: the morning breakfast rush.

But they aren’t serving pizza for breakfast. Instead, they are bringing a beloved Minnesota breakfast brand back to life — Pannekoeken Huis.

The original Pannekoeken Huis served customers in nearby St. Louis Park for 25 years before closing its doors in 2024 due to a leasing issue. Now, thanks to a creative business pivot, those famous recipes have found a new home.

“I’m a big breakfast person, so I love that there’s another option in the area for that,” said Jenna Geier, a Latuff’s customer from New Hope. “I wanted to try out their pannekoeken and it was delicious.”

Latuff’s Pizzeria is now home to these Dutch pancakes from Pannekoeken Huis.

Two Restaurants in One

The mastermind behind the merger is Quang Nystrom, who purchased Latuff’s Pizzeria two years ago. He quickly realized he had a valuable asset going to waste for half the day.

“I have a restaurant that’s empty during the day,” Nystrom explained. “So the idea just kind of hit: why not fill it? It’s kind of like having two restaurants in one.”

The vision became reality after one of his waitresses who used to work at Pannekoeken Huis introduced Nystrom to Derek Moberg, the former owner of Pannekoeken Huis. The two worked out a deal to revive the breakfast brand inside Latuff’s. Nystrom brought in Moberg to run the restaurant during breakfast hours, and Moberg brought along the original Pannekoeken recipes and some of his former staff members from St. Louis Park.  

While Nystrom calls the venture “fun and rewarding,” combining two distinct restaurant concepts under one roof has not been without its logistical puzzles.

Latuff’s Pizzeria/Pannekoeken Huis is located at 10820 Highway 55, Plymouth, MN.

Navigating the Growing Pains

Operating a dual-concept restaurant means managing a massive operation of roughly 40 employees and coordinating complex kitchen transitions. To accommodate the breakfast rush and specialized cooking equipment, Nystrom had to build a 1,000-square-foot kitchen addition to Latuff’s.

However, the biggest hurdle is the lunch hour. As the breakfast staff wraps up and the evening crew arrives, the two teams overlap in a busy kitchen. Staff members from both sides are having to learn entirely different menus.

“Together they’re learning from each other, and it’s fun to see that whole connection,” Nystrom said. “But yeah, there’s challenges within itself as well, because neither side has done this before.”

For those unfamiliar with the Dutch delicacy, a pannekoeken is a traditional Dutch pancake, described as a delicious cross between a French crepe and a traditional American pancake. Latuff’s serves them oven-baked and puffed up, offering both sweet toppings (like fresh fruit and syrup) and savory options (like meats and cheeses).

“I’ll be back,” said Jenna Geier, the customer from New Hope. “It was great, and they have a lot of options besides just Pannekoeken if you’re not a fan of that. 

Related: Latuff’s Pizzeria To Add Breakfast with Expansion

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